Lobster Salad

Lobster Salad

Lobster Salad

An elegant lobster salad over beetroot sauce and garnished with vegetables, carrots, rocket salad, and zucchini

December 5, 2012

serves for

4

total time

0 HR 45 MIN

ingredients

beetroot
120 g, raw
Celery
120 g
zucchini
200 g
carrot
120 g
spinach
60 g
rocket
4 g
radish
3 g
herbs
40 g, mixed
Lobster
1800 g
Court-buillon
2 l

Preparation

Chop all the vegetables finely. Put them individually in fresh water with ice. 

Cook the lobster in court-buillon.

Clean the tail and claws. Drain all of the vegetables.

Presentation:

Season the vegetables with lemon juice, oil and Cervia salt.

Mix honey with olive oil and beetroot juice.

Pour the sauce on the plates.

Place the lobster over the sauce in the middle.

Place the vegetables on top.

 

 

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